Kimchi Avocado Toast (Printable)
Creamy avocado meets spicy kimchi on crispy sourdough for a bold, nutritious breakfast or snack.
# What You’ll Need:
→ Bread
01 - 2 slices sourdough or whole grain bread, toasted
→ Toppings
02 - 1 ripe avocado
03 - ½ cup (about 2.5 oz) Napa cabbage kimchi, chopped
04 - 1 tablespoon fresh lime juice
05 - 1 teaspoon toasted sesame seeds
06 - 2 teaspoons chopped green onions
07 - Salt and pepper, to taste
→ Optional Garnishes
08 - Red pepper flakes
09 - Drizzle of sesame oil
# How To Make It:
01 - Toast the bread slices to your preferred level of crispness using a toaster or grill pan.
02 - Halve the avocado, remove the pit, and scoop the flesh into a small bowl. Add lime juice, salt, and pepper, then mash with a fork until nearly smooth.
03 - Divide the mashed avocado evenly and spread a generous layer over each toasted bread slice.
04 - Top each toast with an equal portion of chopped kimchi, spreading it across the surface.
05 - Sprinkle with toasted sesame seeds and chopped green onions. Add red pepper flakes or a light drizzle of sesame oil if desired. Serve immediately while the toast is still warm and crisp.
# Expert Advice:
01 -
- The funk of aged kimchi cutting through rich avocado is genuinely addictive and unlike any standard toast.
- Zero cooking means you can assemble this half asleep which is exactly how great mornings should begin.
02 -
- Wet kimchi will make your toast soggy fast, so drain it briefly and pat dry with a paper towel before chopping.
- Most traditional Korean kimchi contains fish sauce, so scan the label carefully if you are cooking for vegetarians or vegans.
03 -
- Squeeze a little kimchi brine over the finished toast for an extra hit of umami that ties everything together.
- Sesame seeds toasted in a dry pan for sixty seconds go from bland background actors to fragrant showstoppers.